Facility planning kitchen layout and planning
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Transcript of Facility planning kitchen layout and planning
COMMERCIAL KITCHEN DESIGNING AND LAYOUTS
What is a kitchen ? A kitchen is a room or part of a room used for
cooking and food preparation. A stove, a sink with hot and cold running
water, a refrigerator and kitchen cabinets arranged there.
The main function of a kitchen is cooking or preparing food but it may also be used for dining, food storage, entertaining, dishwashing.
Six Components to Commercial Kitchens
1. Clean/Wash2. Food Preparation3. Cooking
4. Storage5. Service6. Delivery
SIX COMPONENTS TO COMMERCIAL KITCHENS
Clean/Wash
Includes: Three-compartment sinks, pre-wash sinks and dishwashing Machine
Location: Near kitchen entrance for dish drop off Wash area can be divided by specific activity – Pot
Wash and ware Wash Area
SIX COMPONENTS TO COMMERCIAL KITCHENS
Food Preparation Area
Includes: Food preparation area (cutting areas and
preparation sinks) Location: Near cooking and service areas; have easy
access to storage areas.
SIX COMPONENTS TO COMMERCIAL KITCHENS
Food Preparation Area
Food establishments must have designated food preparation sinks that are:
a) Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise process any food that requires placement in a sink.*
SIX COMPONENTS TO COMMERCIAL KITCHENS
Food Preparation Area
Food establishments must have designated food preparation sinks that are:
b) Appropriate for the menu, method of food preparation, and volume of food prepared.*
SIX COMPONENTS TO COMMERCIAL KITCHENS
Food Preparation Area
Food establishments must have designated food preparation sinks that are:
c) Not used for hand washing, utensil washing, or other activities that could contaminate food.*
SIX COMPONENTS TO COMMERCIAL KITCHENS
Cooking
Includes: Convection ovens, stoves, microwaves, fryers, panini makers, grills, etc.
Location: Adjacent to food preparation area; near storage areas.
Cooking areas can be divided by activity – ex. Baking area, frying station, grilling station, etc.
SIX COMPONENTS TO COMMERCIAL KITCHENS
Cooking
Verify Equipment needs:- Kitchen must have equipments according to
the Cuisine.
Task - Name any 10 Kitchen Equipments?
SIX COMPONENTS TO COMMERCIAL KITCHENS
Storage
Includes: Cold Storage – refrigerators and freezersDry Storage – shelving
Location: Locate near delivery area
SIX COMPONENTS TO COMMERCIAL KITCHENS
Storage
Adequate refrigerated storage must be available for the separation of raw and ready-to-eat foods.*
Refrigeration requirements are based on your menu
SIX COMPONENTS TO COMMERCIAL KITCHENS
Service
Includes: Food “drop off” area, warmers, sneezeguards, etc.
Location: Adjacent to seating areas if applicable, food preparation
SIX COMPONENTS TO COMMERCIAL KITCHENS
Service
Sneeze guards are required for displayed foods such as buffet lines, salad bars, self-serve foods, condiments, etc.
SIX COMPONENTS TO COMMERCIAL KITCHENS
Support SpacesToilet Rooms The food establishment permit holder must ensure
that toilet rooms are conveniently located within two hundred feet of the food establishment and accessible to employees during all hours of operation.
May be used jointly by patrons and employees, provided patrons accessing the toilet rooms are excluded from food preparation areas and unpackaged food storage areas.
SIX COMPONENTS TO COMMERCIAL KITCHENS
Support SpacesJanitor Room A mop/utility sink is required and must be located so
foods are not contaminated. May include washer/dryer for linen laundering, mop
sink, hot water heater, cleaser/chemical storage, etc.Other Provide storage area for employee’s personal items Provide area for disposal of garbage, recycling, etc.
Schematic Plans
Schematic Plans
STORAGE
WASHFOOD PREP.
SERVICE
POINT OF SALECUSTOMERENTRANCE
CUSTOMER EXIT
CUSTOMER WAITING/
CONDIMENTS
MATERIALS Walls Easy to clean Provide stainless steel finish behind ovens, grills,
fryers and any other equipment that emits high levels of heat.
Provide ceramic tile/stainless steel/frp (fiberglass reinforced panels – most cost effective) throughout kitchen if budget allows.
If budget is a consideration, provide frp in wet areas and semi-gloss paint
Use semi-gloss paint throughout
MATERIALS Flooring Non-slip Cove base Smooth, easily cleanable, non-absorbent, and durable Examples: Quarry tile, non-slip sheet vinyl
MATERIALS Ceilings Easy to clean Gwb w/ semi-gloss paint or mylar suspended ceiling
Countertops Smooth, easy to clean, anti-microbial Free of breaks, open seams, cracks, chips, inclusions,
pits, and similar imperfections Free of sharp internal angles, corners, and crevices Finished to have smooth welds and joints Example: stainless steel Not to be used: Copper, galvanized metal, wood
LIGHTING Light Fixtures in food preparation areas to have
protective covering over lamp. If menu boards are used and are not electronic,
provide adequate light to illuminate boards. Provide adequate light levels for the activities of the
space. Illumination for the AreasCoffee shop – 150 FluxDinning Room – 100 fluxFood preparation – 500 Flux
Before Construction: Submit proposed menu: include all foods and
beverages that will be prepared and served. Submit food preparation sheets: include a description
of all food preparation steps and an estimate of the maximum number of meals served per day.
Before Construction: Submit plans – include the following:
1) Site plan2) Building layout including food prep, dining, serving
and storage areas, and restrooms3) Equipment layout including make and model
numbers4) Electrical, plumbing and ventilation system layout5) Garbage storage and cleaning facilities6) Storage area for employees’ personal items7) Number of seats for patrons (if applicable)
KITCHEN LAYOUTS
ERGONOMICS The study of efficiency in workplace
concerning the arrangement of equipment in the most efficient way so that time and energy are saved.
MAXIMIZING EFFICIENCY IN THE KITCHEN
Workstations should be arranged to allow work to flow logically.
Work surface height should be designed to eliminate fatigue.
WORK TRIANGLE DEFINED An invisible triangle formed by the sink,
stove and refrigerator.
SEQUENCE FOR KITCHEN LAYOUT Workplace → sink → workplace →workplace → refrigerator
RECOMMENDED DISTANCE IN A WORK TRIANGLE Refrigerator to sink 1.2 -2.1 m (4”-7”) Sink to stove 1.2- 1.82 m (4”-6”) Stove to refrigerator 1.2 -2.74m (4”-9”) Sum of total triangle should not exceed 6.6m
(22”)
POORLY CONSTRUCTED WORK TRIANGLE If the sink, refrigerator and range are too far
apart, the work triangle will be exhausting.
MAIN KITCHEN LAYOUT TYPES Single wall/ corridor layout Square shape Rectangle Shape U shaped L shaped Parallel wall
SINGLE WALL/ CORRIDOR LAYOUT
L-SHAPED LAYOUT
L-SHAPED LAYOUT
L-SHAPED LAYOUT
L-SHAPED LAYOUT
U-SHAPED KITCHEN LAYOUT
U-SHAPED KITCHEN LAYOUT
U-SHAPED KITCHEN LAYOUT
PARALLEL WALL/ GALLERY LAYOUT
PARALLEL WALL/ GALLERY LAYOUT
L-SHAPED KITCHEN LAYOUT ADVANTAGES
ADVANTAGES OF THE L-SHAPED KITCHEN Great for corner space Efficient for a small and medium kitchen
space Can adjust to any length Can easily divide the kitchen into multiple
work sites No through traffic to disrupt work zones Can use one side of the kitchen as a wall
divide
DISADVANTAGES OF THE L-SHAPED LAYOUT The corner of the L can be problematic if the
corner is taken up by a cupboard because unless fitted by a special angled corner cupboard, the corner spaces will be inaccessible and wasted.
Not efficient for large kitchens. Not good for multiple cooks .
DIFFICULT CORNERS FITTED WITH SPECIAL ANGLED CORNER
U-SHAPED KITCHEN LAYOUT ADVANTAGES
U-SHAPED KITCHEN LAYOUT ADVANTAGES Efficient for a small, medium or large kitchen
space No through traffic to disrupt work zones Wide "U" can support a kitchen island Lots of cupboard space.
U-SHAPED KITCHEN LAYOUT DISADVANTAGES Not efficient for large kitchens without an
island Bottom corner cabinets are difficult to access Unsuitable for narrow kitchens i.e. below 10”
wide.
PARALLEL WALL/ GALLERY LAYOUT
PARALLEL WALL/ GALLERY ADVANTAGES Excellent use of the kitchen triangle Lots of workspace and cabinets on either side Great for small apartments with limited
space Great for small kitchens Great for one cook to move around
PARALLEL WALL/ GALLERY DISADVANTAGES Can be difficult for through traffic Needs good lighting as can be dark- lights
may need to be added under overhead cabinets
FACTORS TO CONSIDER WHEN PLANNING THE LAYOUT OF KITCHEN Organization of cooking areas Layout of equipment Size of the kitchen Location of the kitchen (close to the dining
areas and easy access to the outdoors. Floor Plan Type of services Type of Business
WORKING AREA The activity centre of the kitchen is arranged
around the following SinkStoveRefrigerator
RELATIONSHIP BETWEEN SEQUENCE AND ACTIVITY CENTRES
Workplace → sink → workplace →workplace →refrigerator
Mixing and preparation centre Washing and cleanup centre Cooking and serving centre
MIXING & PREPARATION CENTRE Near fridge, near sink (may have its own sink
separate from the main cleanup sink)’ Near trash and compost containers Needs counter space knife storage, cutting boards, measuring and
mixing utensils, small appliances such as food processor or blender, casseroles and baking dishes, flavorings, cookbook storage, graters
CLEAN UP CENTRE Main sink Dishwasher, garbage disposal, trash Storage for cleaning materials. Dishtowels, paper towels, garbage bags. food storage containers and materials,
colanders and strainers, possibly everyday dishes and flatware (near dishwasher), possibly saucepans.
COOKING AND SERVING CENTRE Main item in this area is the stove. Stoves especially gas should not placed near
draughts (breeze). Cupboards and drawers in this area should
contain equipment relation to cooking and serving.
What are some items related to:a. Cooking? b. Serving?
COOKING AND SERVING EQUIPMENT Equipment related to cooking such as pots,
pans, casserole dishes. Equipment related to serving include china,
glasses, serving dishes, cutlery